HOW TO MAKE GREEN BEAN BUNDLES

While the turkey's in the oven I wanted to tell you how to make green bean bundles the quick and EASY way! My husband and kids like this dish so much better than my green bean casserole that has cream of mushroom soup and Durkee's onions on top and say it's the best Christmas and Thanksgiving recipe ever...other than the cakes, pies, candy and other sweets, of course!

INGREDIENTS

2 cans of whole green beans (NOT STORE BRAND! IN MY EXPERIENCE, THE STORE BRAND HAS TOO MANY SHORT BEANS WHICH MAKES THEM VERY DIFFICULT TO BUNDLE)

1 pound of cheap but still good tasting bacon (TOP QUALITY BACON IS TOO THICK AND INFLEXIBLE MAKING IT DIFFICULT TO WRAP THE GREEN BEAN BUNDLES)

1/2 cup of chopped onion (optional)

3/4 cup of your favorite Italian salad dressing


INSTRUCTIONS - HOW TO MAKE GREEN BEAN BUNDLES THE QUICK AND EASY WAY!

Open both cans of beans, drain them, pour them into a bowl and set aside.

Remove the bacon from the package as a solid block. DO NOT SEPARATE THE PIECES YET! Cut the rectangle of bacon slices in half making each slice now about 4 or 5 inches long.

NOW..peel off one slice of bacon and lie it across the cupped, palm of your hand. Pick up a wad of green beans from the bowl (that makes a bundle about 1 1/2 inches across) and lie it across the slice of bacon in the palm of your hand.

Quickly pull one end of the slice of bacon over the top of the beans diagonally tucking the end underneath the green beans and then repeat with the other end of the slice of bacon thus forming the VOILA!!! bundle of green beans. Carefully place the bundle in a shallow, oven safe baking dish about 8X11 inches or thereabouts. You should put them in a dish that's attractive enough to put on the table is preferred since you won't want to be transferring the bundles from one dish to another after they are baked.

After you are done, drizzle the bundles with salad dressing taking care that the beans are seasoned. I like to make this a day ahead so that the beans and bacon marinate in the salad dressing but it is not essential.

Bake the dish of green bean bundles, uncovered, in an oven that has been preheated to 350° F for 10-15 minutes or until you can see things start to bubble a little and then turn on the broiler and broil them 4 or 5 inches from the heat for a couple of minutes or until bacon looks browned. Do NOT walk away from the oven during this step or you may be serving blackened beans and take it from me that nobody's going to buy your story that you were experimenting with the Cajun version.

That's my quick recipe for this dish. If I have time later, I'll write some instructions on how to make green bean bundles using fresh green beans rather than canned beans. If I don't get around to it, please don't sweat it because the only benefit to using fresh beans is that you can trim them in uniform lengths which I have to admit does make a lovely presentation. But when time is of the essence, this recipe works just fine and I have NEVER had anyone complain.

Sweet Potatoes and Peaches

One of my favorite Thanksgiving recipes is a Sweet Potatoes and Peaches casserole that I adapted from a Southern Living recipe that was clipped from the magazine way back in 1979.

INGREDIENTS

1/2 cup firmly packed brown sugar
3 tablespoons of all-purpose flour
1/2 teaspoon nutmeg
2 tablespoons of room temperature butter or oLeo
2 pounds of either softened or canned sweet potatoes (yams) drained
1 16 ounce can of sliced peaches drained
1 1/2 cups of miniature marshmallows

INSTRUCTIONS

In a medium-size bowl combine the brown sugar, all-purpose flour and nutmeg. With a pastry cutter cut in your softened margarine or butter until the mixture looks like coarse breadcrumbs. Stir in the pecans and set aside.

In a 1 1/2 quart casserole dish arrange the sweet potatoes and peaches in a single layer alternating them in for the best presentation. After the sweet potatoes and peaches are in place, sprinkle them with the flour and sugar mix.

Bake covered with foil or a lid at 350° for 30 to 35 minutes or until slightly bubbly but do not allow to boil dry. Remove the casserole from the oven and sprinkle the peaches and yams with marshmallows. Return the dish uncovered to broil until the marshmallows are light brown.


This is an easy recipe that even beginner can manage unlike the candied sweet potato recipe and my southern sweet potato pie recipe that I shared earlier.

The biggest drawback to this sweet potato recipe is that I don't keep all of the ingredients on hand all the time especially not the nuts because of my girls' allergies.

So, if I don't plan ahead to buy pecans, marshmallows, brown sugar, and canned peaches and make sure that I add them to my grocery list ahead of time, this casserole just gets skipped. And what a shame that is, because the sweet potato peach casserole really adds a lot to any holiday menu. It looks good and even though old-fashioned, southern recipes that are covered in browned, melted marshmallows are made fun and the butt of many a joke; this sweet potato and peaches recipe is downright delicious!

LEFTOVER TURKEY RECIPES - SOUTHERN TURKEY POT PIE RECIPE

For those of you left with some turkey, I thought I'd share my leftover turkey recipes. Not that I mind the occasional sliced turkey sandwich, but I have a low tolerance for one after the other. I can change the kind of bread that is used. I can substitute condiments that I would normally not reach for. But no matter how you sliced and dice it; a sandwich is a sandwich.

SOUTHERN STYLE TURKEY POT PIE RECIPE


21 and a half ounces of leftover broth right out of the turkey roaster or 2 10 3/4 oz. cans of chicken broth
1 bay leaf
1/2 half tsp. white or black pepper (southern cooks don't care)
2 cups of raw cubed potatoes (peels on or off is up to you)
1 16 ounce package of mixed vegetables or 16 ounces of leftover green peas, string beans and carrots (did you think this was a leftover turkey recipe that would leave you stuck with pans of unused vegetables?)
1 stalk of chopped celery
3 tablespoons of oleo or butter
3 tablespoons of plain, all purpose flour
3 cups of cubed, luscious leftover turkey
4 sliced hard boiled eggs
1 deep dish 9 inch pie crust

Pour broth, bay leaf and pepper into a big boiler and bring to a rolling boil. Add potatoes and allow to return to a boil before reducing heat to medium. Cook for 5 minutes. After that time, add celery and mixed vegetables (if you opted for frozen, if not you can wait 10 minutes as they are already cooked) and return to boil and cook for 10 minutes. Remove bay leaf, drain vegetables while reserving the broth.

Melt butter in dutch oven or large skillet. Add flour and stir until mix is smooth. Cook 1 minute while stirring constantly. Begin to gradually add broth stirring all the time until mixture is thickened and bubbly.

Stir in your drained vegetables, cubed turkey and sliced boiled eggs.

Put the mixture into a 2 1/2 quart casserole dish and cover it with your pie crust. Trim the edges of the crust, flute the edges and seal. To give your dish a unique and fancy look, cut the trimmed pieces of crust into leaves or shapes to make your leftover turkey recipe into something that will impress the kids.

Layer your shapes on top of the crust. Cut slits in the pastry crust and bake in a preheated oven at 400 degrees for 20 minutes or until the top is browned and filling is hot and bubbly.

You should be able to serve least six hungry people with this quick and easy leftover turkey recipe.



So, I came up some leftover turkey recipes like the one above that are filled with creative ways to use even the smallest pieces of breast meat that will appeal to families that are used to good, southern cooking. Some are best suited for white meat and others will give you a place to use the meat from the leg and thigh. I would advise you to use the most attractive pieces for casseroles and save the shreds for soups. I give this recommendation because of appearance, not taste. Presentation is a large part of getting the best out of the holiday bird and extending your grocery budget. Even the most attractive won't cut it as acceptable for your holiday party or mesh with the most basic baby shower recipes or decorations. But they are tasty, very cheap and easy to make as you have most of the ingrediants there and they are already cooked!

Camouflaging the turkey in your dishes may be the most crucial part of the process. The last thing you want is for your family members to get wise to your money saving, penny pinching practices and start to voice their protests. It's no fun to spend hours cooking a tasty recipe only to get comments on how they are sick of eating turkey rather than the favorable reviews that you were hoping for. Kids just don't get how important good leftover turkey recipes are or how to make good use of what you have until they are grown and faced with grocery budgets of their own.

RECIPE for BASTING a THANKSGIVING TURKEY with a BACKACHE

Several days of dreary rain, fog and chilly weather drained me of the energy to perform all the household duties, start shopping for Christmas and participate in Thanksgiving. Good news is that the turkey and dressing were both moist and delicious. It's never a good thing to turn out a feast that's dry and unappetizing because the lack of quality is remembered until the next time that you do turkey with all the fixings. I think I found the answer to a beautiful bird worthy of a Martha Stewart photo shoot: basting.

Yes, indeed there are multiple benefits to pulling that heavy roaster in and out of the hot oven for three hours every thirty minutes or so. Other than burning my knuckles on the rack during the process, I believe that to baste is indeed best. I had read that the food that is in magazine photographs is virtually inedible because it is not actually cooked to eat. The recipes are created to look sharp, not taste good. I should have invited the photographers to come and take pics of my turkey! It was baked at 325, basted as I mentioned above and the breast was a beautiful, crisp golden brown with just the right number of spicy flecks for good measure! And it tasted positively wonderful. Eat your heart out Martha! Kiss my hiney, Rachel Raye, it IS possible to have a pretty entree that you can eat!

Here's the recipe for basting a Thanksgiving turkey that everybody loves except one of my kids' but the majority of the votes are positive!

1 stick of salted butter
1 tablespoon of freshly squeezed lemon juice
1 tsp. basil leaves
1 tsp. dried thyme leaves (I didn't have any leaves so I used ground..so shoot me)
1 tsp. black pepper

I melted the butter and stirred the spices in.

I LIGHTLY sprinkled salt all over the turkey inside and out. I put the bird in the oven with a tent of foil for about 30 mins. Then every half hour I slop some of the butter mixture inside and out of the bird, replace the foil tent and back in the oven she goes for another half hour. For the last half hour of baking, I baked without the foil tent, but with lots of basting mix on the skin.

There you go! Easy as pie so long as your back doesn't go out from bending over to baste like mine did! LOL Really, it did. My lower back went wonky on me that morning and it's just now getting to the point that I can stand up straight so the rest of my holiday recipes may have to wait until Christmas!